Nutritional Therapy Clinic Based in Bristol

Chickpea, fennel and olive salad

Chickpea, fennel and olive salad

This salad involves the use of quite a few ingredients but it's well worth it!

Course: Salad

Cuisine: Mediterranean

Ingredients

100gramsrocket

1mediumfennel bulbthinly sliced and mixed with the lemon juice and a drizzle of extra-virgin olive oil

1/2lemon - juice only and olive oil

50gramswalnutsroughly chopped

75gramspitted olives

1tinchickpeasor use 150grams of dried chickpeas soaked overnight

1 1/2 tbspextra-virgin olive oil

1 1/2 tbspwalnut oilOr use more olive oil

11/2tbspcider vinegar

1tspEnglish mustard or wholegrain mustard

1tspthyme leaves

1/2clovegarlicOr a little garlic paste from a tube.

1/2small red onionvery finely chopped (optional)

Instructions

Cook the soaked then drained chickpeas in lots of water for an hour to 2 hours until soft, then drain. If using tinned, drain and rise. Arrange the chickpeas over the rocket leaves, the thinly sliced fennel with the oil and lemon juice, then scatter on the walnuts and olives.

To make the dressing combine all the other ingredients together and whisk until well combined. Drizzle over the layered salad. Enjoy!